• Food Science and Preservation
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• v.4 no.2
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• pp.139-146
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• 1997

The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{\circ}C$, 1$0^{\circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{\circ}C$ than 2$0^{\circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{\circ}C$ and more than 4 weeks at 1$0^{\circ}C$.

• Food Science and Preservation
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• v.4 no.2
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• pp.155-162
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• 1997

This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17$0^{\circ}C$ within 35min. Considering the physicochemical and some functional parameters of water extracts of roasted samples, roasting at above 14$0^{\circ}C$ for over 55min or at 17$0^{\circ}C$ for around 35min was recommendable for the higher quality of Polygonatum odoritum tea, which conditions were similarly adapted for both steamed and unsteamed samples.

• Korean Journal of Head & Neck Oncology
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• v.25 no.1
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• pp.47-51
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• 2009

Hypopharyngeal cancer have shown poor prognosis though various treatment modalities were developed for several decades. Therefore current trend in managing hypopharyngeal cancer is organ preservation therapy to improve patient's quality of life. Recently, surgery via robotic surgical system in genitourinary surgery improved minimal invasive technique and reduced morbidity dramatically. Hypopharyngeal cancer treatment using Transoral robotic surgery (TORS) in treating lesions of hypopharynx could reduce the morbidity and achieve organ preservation.

• Proceedings of the Korean Geotechical Society Conference
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• 2009.03a
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• pp.961-965
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• 2009

Using much electric resistivity survey to design or preservation administration of facilities. However, By survey method that electric resistivity survey grasps special quality in base by potential difference creating artificial current in underground, Is influenced in electric resistance propensitys of various underground utilities in base. This Study selects dam 1 place that could grasp well underground situation and studied electricity interference effect by effect of underground utilities. Grasp underground utilities of dam interior, and control and observed accuracy with survey wave because various pole space. Through this Study, wish to present survey method of electric resistivity survey at design or survey of preservation administration dimension after with drawn result.

• Food Science and Preservation
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• v.7 no.1
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• pp.8-11
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• 2000

The antimicrobial extracts of rheum palmatum and coptis chinensis root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for keeping qualities of cucumbers, respectively, which were then packed in low density polyethylene(LDPE) films incorporated with 1 % antimicrobial extracts and stored $10^{\circ}C$. Dipping and packaging in the antimicrobial agents suppressed the growth of putrefactive microorgani는 and the decay ratio of cucumbers. In addition, the loss ratio of ascortic acid content and their weight was decreased during the sotrage of cucumbers. Consequently, the combined method of dippinf and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of cucumbers.

• Food Science and Preservation
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• v.7 no.1
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• pp.19-22
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• 2000

This study was carried out investigate the storability of onions on calcium spraying, after cutting foliage, 6 different treatemnt , the dilution spraying of calcium nitrate 9 3%, 6%) , calcium carbonate(3%, 6%), dust scattering and the controls were evaluated for rotting, sprouting, healthy bulb and total weight loss ratio during storage. Rotting ratio on the dilution spraying of 6% calcium carbonate was lower than that of the control after 4 months storage by 16.7%. Sprouting and total weight loss were decreased in the dilution spraying of 6% calcium carbonate.

• Food Science and Preservation
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• v.7 no.1
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• pp.99-102
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• 2000

Comparing and analysing the productivity and the main ingredients of persimmon leaves by cultivars were conducted to improve the quality and productivity of the per-simmon leaf tea. As a result of the survey, Dungsi was decidedly good in growth co-ndition of survival rate, stem diameter and the number of shoots etc. Also , DUngsi had the highest leaf productivity of 567 leaves and the leaf weight of 1.98 kg per one plant after three years of planting . On accounts of productivity, ingredient analysis and panel test etc. we collectively through that Dungsi was the best cutltivar for the persimmon leaf tea.

• Food Science and Preservation
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• v.7 no.1
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• pp.89-93
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• 2000

The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

• Food Science and Preservation
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• v.1 no.2
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• pp.107-116
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• 1994

This paper was carried out to Investigate changes in the activities of cell-degrading enzymes, cell wall components and cell structure of peach during maturation and storage for valuation of quality. The firmness of peach was decreased during maturation and storage, and was remarkably decreased in Daegubo than Yumyung. Polygalacturonase and $\beta$-galactosidase activities of peach were increased during maturation and storage, and were remarably increased in soft peach and in mature and soft peach, respectively. Contents of alcohol-insoluble substance, cell wall, and total and insoluble pectin of peach were decreased during maturation and storage, but cellulose and soluble pectin were increased. Intracellular space was enlarged during maturation and middle lamella was gradually degraded during maturation.

• Food Science and Preservation
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• v.3 no.1
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• pp.55-60
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• 1996

To obtain the basic data on precooling effects for establishment the suitable postharvest handling technique or method of keeping high quality of vegetalble corn, the sweet, supersweet and waxy corn, (Danok #2, Cocktail #86 and Chalok #1), being mainly consumed as vegetables in Korea, were precooled with ice or vacuum cooling method immediately after harvest. The vacuum cooling was the most effective for the field heat removal of vegetable corn. It took only 30 min. at 4 to 5 torr of cold chamber pressure of vacuum precooler to lower the corn temperature from 30 to 2$^{\circ}C$. The ice cooling was also thought to be a useful precooling method with relatively short cooling time of 6 hrs. The vegetable corn treated with vacuum or ice cooling showed low and stable respiration rates of 25.5 to 43.5 CO2 mg/kg/hr. when stored at 0∼2$^{\circ}C$ while the samples stored at room temperature (20∼25$^{\circ}C$) without precooling were as high as 64.1 to 245 CO, mg/kg/hr.